cmwr
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How come all the recipes for smoked chuck roast say internal of 180 or 190 for a finishing temperature? Why wouldn't you want it similar to a brisket say 204-205?
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smoked Chuck roast
- Thread starter cmwr
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savagebrood
Knows what a fatty is.
Depends on the application for the roast. If you want to slice it, 160° is fine. If you want to pull it like pork, you have to get it to 195 internal. The chuck comes from a working muscle just above the brisket and needs time to render fat and connective tissue.
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cmwr
is Blowin Smoke!
I want to slice it like brisket. But brisket you usually cook two around 205 and its fall apart tender. If I cook a chuck to 160 and slice it won't it be tough? I just want to be able to slice it and have the slice fold over your finger like a well-done brisket and I didn't think 160 or 180 would accomplish that? I did some chuck roast a few weeks ago and the flavor was awesome but they were rather tough.
BuffettFan
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I've smoked quite a few of them.
I treat them just like brisket.
Cook them to probe tender, then slice or pull.
I treat them just like brisket.
Cook them to probe tender, then slice or pull.
cmwr
is Blowin Smoke!
This is what I was planning on doing. but when I cook a pork shoulder or a brisket to probe tender it's usually around 205 degrees. When I googled smoked chuck roast most people are saying either pull it at 160 or 180 so I got confused because it wouldn't be probe tender at those temperatures I don't think
Monkey Uncle
is one Smokin' Farker
A chuck roast at 160 - 180 likely will be tougher than the sole of your shoe. In my experience, a chuck roast is the hardest cut of beef to get right. It doesn't probe tender until it's 205 F or more, and at that point it is dried out. I quit trying and just stick to brisket now. Brisket is easier, and cheaper too. Save the chuck for pot roast.
cmwr
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Thanks for the advice but too late.
Lunch is be already scheduled tomorrow. If I wrapped at 160 until probe tender wouldn't it be juicy from being in the foil
BuffettFan
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I neglected to mention that I wrap them as you mentioned.
I add some beef stock at that time.
They generally turn out tender and juicy.
I add some beef stock at that time.
They generally turn out tender and juicy.
drunkenmeatfist
is Blowin Smoke!
Doing a general Google search can be problematic. I always search this site if I have a question and then branch out if I can't find my answer here. It is rare that I don't find it here though.
savagebrood
Knows what a fatty is.
If you get to 205° you’re not slicing it. It will be confetti because of the way the grain runs - top to bottom of the roast rather than side to side. I’d just smoke it and pull into chunks. See pic below.
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morgan-que
is one Smokin' Farker
Just make pepper stout beef!!
cmwr
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I am understanding now. Maybe wrap. At 160 until 180ish internal?
cmwr
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If you get to 205° you’re not slicing it. It will be confetti because of the way the grain runs - top to bottom of the roast rather than side to side. I’d just smoke it and pull into chunks. See pic below.
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Understood thanks. I never thought about the differences in the grain between the two cuts.
cmwr
is Blowin Smoke!
Won't argue there! That's why I came back here. This place is full of good answers
Monkey Uncle
is one Smokin' Farker
I did exactly that on my last chuck and it turned out dry. I didn't add any liquid, though.
chrischandler71
is one Smokin' Farker
Chucks really benefit from braising in liquid.
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DanB
is One Chatty Farker
Chuck
HI So How did it come out??? I have to do one soon.
Thanks DanB
HI So How did it come out??? I have to do one soon.
Thanks DanB
cmwr
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I think what I'm going to do today is wrap it around 160 ish and pour a little bit of beer in there and then cook until I'm around probe tender.
darita
is Blowin Smoke!
Geez...doing chucks are just like pork butts...foil or not, smoke till about 195* to 200*, then start checking for probe tender. Any temp is JUST a guide as to when to start probing for tender. If you pull at a particular temp, sometimes you'll be tender and sometimes you won't. If you pull when probe tender, you'll always be tender.
As for slicing...I smoke till probe tender, then slice..
As for slicing...I smoke till probe tender, then slice..
Radrob
Full Fledged Farker
I agree, you have to cook to probe tender. I smoked one yesterday to slice thin and use in ramen. Pulled it at 204 and it still wasn't probe tender but perfect for what I wanted.
I also think it depends on the fat content, some are too lean and dry out fast.
